Ingredients
Fig Spread:
- 2 cups dried figs, stems removed and halved
- 3/4 cups balsamic vinegar
- 1 teaspoon sugar
Sandwich Build:
- 4 squares focaccia bread
- 8 ounces Italian sharp cheese, such as Fontinella, or asiago, sliced
- 1 pound mortadella, thinly sliced
- Olive oil, for brushing
Directions
For the fig spread: Bring the figs, 1 cup water, balsamic and sugar to a simmer in a small pot. Simmer until the figs rehydrate and the liquid reduces and thickens, about 15 minutes. Let cool. Once cool, place in a food processor and puree until smooth, 20 to 30 seconds.
For the sandwich build: Preheat a griddle over medium-low heat or heat a panini press. Slice 1 focaccia square in half. Place a thin layer of the fig spread on the inside of both halves. Place a couple slices of cheese on the bottom, and then place 4 ounces mortadella on top. Close and lightly brush the bread with olive oil. Griddle the sandwich until golden and warm, about 4 minutes a side. Repeat with the remaining ingredients.
Grab daintily with one hand and bite like a maniac.
Photo: Mortadella and Fig Focaccianini Recipe

















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By Lolly_Jean
on May 03, 2012
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The first time this recipe aired, I ran out and bought what I needed to make this sandwich. We LOVED it! The fig spread is to die for and I used leftovers with cheese and crackers later in the week. Top notch sandwich!
By lisavigg
on April 22, 2012
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Gotta love the sandwich king!
By Rover761
Reading, PA
on November 01, 2011
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I just made these and ate one, they are EXCELLENT. I substituted rice cakes for the bread, turkey for the mortadella, tofu for the cheese and peanut butter for the figs. Really Good!
Only kidding, I made them exactly to your recipe and once again you hit a GRAND SLAM, Dude your sandwiches ROCK! Looking forward to the new season on Food Network.
Read all 111 reviews